September 5, 2016

I’ve
been a real slob when it comes to my poor little blog.And I’m immensely sorry for neglecting you,
my dear readers, for the better part of three months.Sometimes life and work get in the way and
priorities have to change slightly.That
doesn’t mean that I forgot about you all and I do have a tasty recipe that I
want to post soon.Meanwhile, I really
want to share with you the improved version of a beloved pancake recipe.

Sundays
are for brunch in our family and this whole summer I’ve been tweaking and
perfecting my grandmother’s Apple
Pancakes recipe that I originally posted almost three years ago.And every week it got better.I added mashed bananas to the batter,
replaced the apples with peaches or tossed in a pint of blueberries.I sprinkled a much needed pinch of baking
soda for that extra level of fluffiness. And I even revisited the whole method of
preparing the batter opting to mix the dry ingredients separately from the wet
ingredients and then gradually adding the dry ingredients to the wet ones. Small tweaks, big difference!

I also promise
to have a new recipe for you to celebrate five years of Simply Romanesco soon,
but until then I hope you enjoy these newly revamped pancakes.We’ve been devouring them all summer long!

Blueberry Banana Pancakes

By
Simply Romanesco inspired by my Grandma Vicki

Makes:
about 20 pancakes

Ingredients for the pancakes:

·2 heaped cups (500 ml) whole milk

·2 large eggs, at room temperature

·3 heaped Tablespoons (60 grams) granulated
sugar

·1 teaspoon vanilla

·Scant 2 ¾ cups (370 grams) all-purpose flour

·1/8 teaspoon salt

·1 teaspoon baking powder

·½ teaspoon baking soda

·2 bananas, mashed

·1 pint blueberries or other fruits you like

·Olive oil or vegetable oil for cooking

Ingredients for the cinnamon-sugar mix:

·½ cup (115 grams) granulated sugar

·1 ½ teaspoon cinnamon

Instructions for the cinnamon-sugar mix:

In a
small bowl, mix together the sugar and cinnamon and whisk well to combine.Set aside.

Instructions for the pancakes:

In a
large bowl, whisk together milk, eggs, sugar and vanilla.

In a
medium bowl, mix together the flour, salt, baking powder and baking soda.Gradually, add the flour mixture to the milk
and eggs mixture stirring constantly until the flour is fully incorporated, and
you have a slightly thicker batter without any lumps and traces of flour.Add the mashed bananas and then gently fold
in the blueberries.

In a
nonstick skillet, heat about 1 ½ teaspoon of olive oil over medium heat.Fill a 2.5-inch ladle with the pancake and
batter and gently pour it into the pan.Once
the pancakes start cooking, turn the heat to medium-low.Cook pancake for 1-2 minutes per side until
golden-brown.Repeat with the rest of
the batter adding about 1 teaspoon of oil per pancake.

Place
cooked pancakes on a platter and sprinkle each pancake with 1 teaspoon of the
cinnamon-sugar mix.